{Vegan} Chilled Espresso Chocolate Cheesecake

If I’ve ever perfected a dessert, this is it. Sure, I didn’t invent the creation originally, but I did prepare a version for guests at the Farm of Life a few weeks back, and oh Lordie…

This chilled Espresso Chocolate Cheesecake is mind-blowing. I mean – really.


It’s delicious – it’s pretty darn healthy, and its flavor matches its vibrant and seductive look. dessert3

Check out the culinary goddess Angela Liddon behind Oh She Glows who invented it first, and then follow the slightly altered recipe below!

The recipe calls for a cooked toasted almond crust and a {raw, vegan} cheesecake filling. Like, genius, right?


If you want someone to fall in love with you (friends, family, lovers), make this incredible dessert. You won’t be sorry. 😉


{Vegan} Chilled Espresso Chocolate Cheesecake
Recipe type: Cooked, Medium-Difficulty
Cuisine: Raw, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
A mind-blowing dessert that fuses an incredibly healthy baked crust with an espresso-chocolate {raw, vegan} filling. Yeah. You won't be disappointed.
  • Crust:
  • ¾ cup / 100g almonds
  • ¼ cup / 60ml coconut oil
  • 3 Tbsp. maple syrup
  • ¼ tsp. fine-grain sea salt
  • 1 ½ cups / 150g rolled oats, divided, gluten-free if necessary

  • Filling:
  • 1 ½ cups / 200g cashews, soaked for at least 4 hours
  • ¾ cup / 175 ml pure maple syrup
  • ½ cup / 125 ml coconut oil
  • ⅓ cup / 30g cocoa powder (I used raw cacao powder)
  • 2 tsp. pure vanilla extract (I used seeds of ½ vanilla bean)
  • ½ tsp. fine-grain sea salt
  • ¼ cup fresh-made espresso (optional)
  • coconut flakes, for garnish (optional)
  • ⅓ cup / 75 ml dark chocolate chips, for garnish (optional)
  1. Crust:
  2. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
  3. In a food processor, blend ½ cup of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the almonds into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.
  4. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.
  5. Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.
  6. Make the filling:
  7. Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, vanilla, salt, and espresso, and blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
  8. Pour the filling into the prepared crust, smoothing out the top evenly. Garnish with shaved chocolate, melted chocolate chips, and/or coconut flakes if desired.
  9. Place the pie dish on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the pie sets.
  10. Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. This pie is meant to be served frozen. Serve with delicious Cashew Crème (recipe below) and finely chopped chocolate, if desired, but it’s fantastic all on its own, too. Wrap leftover slices individually in foil and store them in an airtight container in the freezer for 1 to 1½ weeks.

In the process…


Thanks to the wonderful Sarah from My New Roots for the mid-process pictures. Apparently my computer ate my versions – it must have thought they were waaaay too tasty looking.


Topped with a yummy & easy-to-make cashew crème:

{Raw, Vegan} Cashew Creme
Recipe type: Easy, Live Food
Cuisine: Raw, Vegan
Prep time: 
Total time: 
Serves: 4-6
A simple, healthy, and delicious {raw, vegan} cashew crème to top desserts!
  • ½ cup cashews, soaked for at least 4 hours
  • 3 Tbsp. maple syrup
  • 4 Tbsp. water
  • a couple pinches sea salt
  1. Soak cashews. Drain and rinse.
  2. Place all ingredients in a high-speed blender (like a Vitamix) and blend on high until completely smooth. Salt and/or sweeten to taste. Store in the fridge.


Tempted yet?


Thought so. dessert5

Isn’t it awesome how you can create delicious and healthy treats that utilize healing, wonderful plant-based ingredients, open your heart, and help you feel amazing?

That’s the power of nature – and it’s the reason “high-vibrational” recipes are promoted, because it is your purpose and right to Bloom for Life! xo